Sea bass fish curry
Sea bass fish curry is a dish in Kerala cuisine, known for its vibrant flavours and aromatic spices. This traditional South Indian curry features tender sea bass simmered in a rich, spiced coconut gravy, enhanced with the distinctive tang of kodumpuli (Malabar tamarind). The combination of fresh coconut, curry leaves, and a blend of spices creates a complex, flavourful sauce that perfectly complements the delicate fish. You can enjoy this dish with steamed rice, appam, or dosa.
Are you looking for more delicious seafood dishes? Try our creamy Tuscan Salmon recipe for a flavourful twist!
Kodumpuli
Kodumpuli, also known as Malabar tamarind or Garcinia cambogia, is a sour fruit widely used in South India, particularly Kerala, cuisine. It’s a key ingredient in many traditional dishes, lending a unique tangy flavour to curries and stews.
Kodumpuli is a small, dark brown, wrinkled fruit. When used in cooking, it is often dried and can be found in a shrivelled state. It imparts a distinct sourness and tang to dishes, which can be quite potent. Its acidity is sharper than that of tamarind. Kodumpuli is soaked in water before use, which helps to release its sour flavour into the dish. You can use them in seafood curries, vegetarian dishes, and sometimes in pickles.
The fruit is sun-dried, giving it a darker, wrinkled appearance.
Before adding kodumpuli to the sea bass fish curry, soak it in warm water for about 15-20 minutes. This rehydrates the fruit and makes it easier to release its flavour. However, this step is optional. Add the soaked kodumpuli along with its soaking water to your curry. You can adjust the quantity based on how tangy you want the dish to be. After cooking, if the dish becomes too sour, you can remove the kodumpuli pieces to balance the flavour.
Love this sea bass fish curry? Don’t forget to check out my flavourful Kottayam-style fish curry recipe for an authentic Kerala experience.
Sea bass fish curry
Ingredients
- 550 grams of Sea bass fish cut into pieces
- 1 onion finely sliced
- 3 big cloves of garlic, cut into juliennes
- 1- inch size ginger, cut into juliennes
- 1 tbsp Kashmiri chilli powder
- 1 tbsp coriander powder
- ½ tsp turmeric powder
- ½ tsp chilli powder
- ½ tsp fennel seed powder
- 10-12 shallots small onions
- ¾ cup grated coconut
- 2-3 kodumpuli pieces tamarind
- 1 tomato roughly chopped
- 4 tbsp of coconut oil
- ½ tsp fenugreek seeds
- Salt to taste
- Water as needed
- A few curry leaves
Instructions
- Heat 2 tbsps of coconut oil in a kadai, add garlic and ginger and saute for a minute.
- Add the sliced onions and saute until golden brown.
- Simmer the flame and add Kashmiri chilli powder, turmeric powder, chilli powder, coriander powder, fennel seed powder and saute in low flame until the raw smell of the masala disappears. Add a little water if needed.
- Cool and grind them to a fine paste along with grated coconut.
- Heat 2 tbsps of coconut oil in the same pan, add fenugreek seeds and curry leaves and let them splutter.
- Add the shallots and kodumpuli and saute for a minute.
- Add the ground paste, salt and saute for 2 minutes.
- Add enough water needed for the gravy. Add the roughly chopped tomato.
- Bring the curry to a gentle boil, then reduce the heat, add the fish pieces and let it simmer for 10-15 minutes, or until the fish is cooked through and the curry has thickened slightly.
- After cooking the curry and letting it simmer, taste it to check the sourness level. Kodumpuli can be quite tangy, and its sourness can intensify as it sits in the curry.
- If the curry is too sour for your taste, carefully remove the kodumpuli pieces from the gravy using a slotted spoon. You can also adjust the sourness by adding a bit of coconut milk or a pinch of sugar to balance the flavours if necessary.
- Drizzle a tsp of coconut oil and garnish with more curry leaves.
- Cover and leave it for 15 minutes for the flavours to meld.
- Serve the sea bass fish curry hot with steamed rice, appam, or dosa.
Notes
- You can also soak the kodumpuli in warm water for 10 minutes and add them along with the water. However, this step is optional. If you are soaking the tamarind add them after adding the masala paste.
- Kashmiri red chilli powder not only contributes a rich, beautiful colour but also provides a gentle, aromatic heat that doesn’t overpower the other flavours. If you are using the normal chilli powder, reduce the quantity.
Frequently asked questions
Prefer fresh sea bass for its superior flavour and texture, but you can also use frozen sea bass. Fully thaw the frozen sea bass before cooking.
Sea bass cooks quickly. It usually takes about 8-10 minutes to cook through in a simmering curry. The fish should be opaque and flake easily with a fork.
Serve this with steamed rice, or pair it with naan, roti, or any other flatbread. Some people enjoy it with a side of salad or raita.
Yes, you can prepare the curry in advance and refrigerate it.
Store leftover sea bass curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to avoid overcooking the fish.
Use Kashmiri chilli powder for a vibrant red colour. It gives a deep hue and is less spicy, allowing you to add more colour without making the curry too hot.
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